Roasted Tomatillo Chicken Pasta

A friend made this for us after Isla was born and I thought it was so good. It's easy to make the sauce and chicken ahead of time. (In fact, I make a large batch of the sauce and freeze it in 3/4 cup containers to make half the recipe at a time.)

4 tomatillos, quartered
6 cloves garlic, peeled
1 tablespoon olive oil
4 cups fresh baby spinach (6 oz)
1 cup fresh basil
2 tablespoons chicken broth or water
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon red pepper flakes
1 teaspoon salt
1 tablespoon sugar
1/2 cup Parmesan cheese

12 oz dry pasta (penne or bowtie)
1 large chicken breast, cooked and shredded
1/2 cup Parmesan cheese
1 cup mozzarella cheese

1. Preheat oven to 400 degrees. Place tomatillos, garlic cloves and oil in a baking dish; stir to coat. Roast for 30 minutes.
2. Place roasted tomatillo mixture in a blender or food processor; add spinach, basil, broth, oregano, thyme, red pepper flakes, salt, sugar, and cheese and process until blended.
3. Cook pasta according to package directions (al dente). Drain and set aside.
4. Mix pasta, tomatillo sauce, chicken and Parmesan cheese and put into a 9x13 baking dish.
5. Top with mozzarella cheese and bake at 350 degrees for 30 minutes.

Recipe adapted slightly from here.